Lemon Baked Tofu

Let me begin by saying that I really like tofu.  Sure, it doesn’t taste like much and the texture can be a major hurdle for some people to get past, but the key to delicious and well textured tofu is all in the preparation.  My favorite way to prepare tofu is to marinate it and bake it.  You can season Tofu anyway you like.  If you are going for a Tex-Mex dish try Cumin, red pepper flakes, cilantro and olive oil.  For Asian dishes try red or green curry paste mixed with lite coconut milk or sesame or olive oil.  Tonight I made a cold soba noodle dish with cucumbers, snap peas,  sesame oil, lemon, dill and a bit of garlic.  I love soba noodles because they are made with wheat, barley and buckwheat flour.  And they have 3 grams of fiber and 8 grams of protein per serving.  I topped the noodles with tofu that was crisp on the outside and chewy on the inside.  This tofu was in no way mushy or soft.  Below is how I made the baked tofu.


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A Quick Lunch

First of all, I am featuring this lunch because it utilizes leftovers.  Unlike many people, I love leftovers!  I love having another taste of something that I liked the first time.  I love that so many foods taste even better the next day.  I love not being wasteful.  This is also a great lunch to pack off and take to work.  Some Mondays I’ll pack a small grocery bag full of salad fixings: greens, raw veggies, beans such as edamame, garbanzo or black beans, cheese.  I’ll use this bag to build a different salad at work all week long.  By Wednesday I usually grab a few more items from home to liven up my salads and replenish what I’ve used up.  This where my leftovers come in handy.

Green Salad with (leftover) Salmon

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